One Pot Chicken Stew is loaded with tender chicken thighs, and savory vegetables all in a creamy broth. The ultimate comfort food, served on a chilly night to warm your soul!
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This one-pot meal is hearty, filling, and has plenty of flavor, perfect weeknight meal or Sunday dinner. I like to serve it with some crusty Brioche Garlic Bread, Honey Cornbread,or No knead Artisan Bread for a complete meal.
Why this recipe works
This is a hearty stew recipe the whole family will love and it tastes better the next day! Uses simple ingredients and will be your new favorite meal during these fall and winter months like my favorite Beef Stew Recipe, Slow Cooker Sausage and Three Bean Soup!
Ingredients needed
Notes
- Chicken: Use boneless skinless chicken thighs for the best flavor.
- Onions: White or yellow works.
- Carrots & Celery: Frozen will also work.
- Garlic: Fresh garlic is always recommended.
- Flour: All-purpose flour to help thicken the stew.
- Potatoes: I used russet potatoes but you can use red potatoes or Yukon gold.
- Chicken Stock: Use low-sodium chicken broth to help cut back on the salt.
- Fresh Herbs: Fresh Rosemary, fresh thyme and sage
- Corn: Fresh, frozen, or canned corn.
- Peas: Frozen peas are what I use.
- Green Beans: Fresh or frozen works great. If you only have canned green beans add those the last few minutes just to heat through.
- Heavy Cream: This adds the creamiest texture to the stew, you can use whole milk but it will not be as creamy.
How to make this delicious chicken stew recipe
- Step 1: Heat a large Dutch oven or large pot on medium-high heat add the olive oil and chicken pieces and cook until browned. Remove the browned chicken to a plate.
- Step 2: Add in the carrots, onions, and celery and cook for 2-3 minutes, just until softened. Add in the garlic and cook for 30 seconds then sprinkle in the flour and stip cooking for about 1 minute.
- Step 3: Add in the chicken broth, and potatoes and simmer. Once the potatoes have softened a bit add in the green beans, peas, corn, chicken and herbs stir and bring back to simmer.
- Step 4: Reduce to low heat add in the heavy cream and bring back to a gentle simmer. Serve!
Recipe Tips
- For a quick tip use a store-bought rotisserie chicken from the grocery store.
- Don't skip browning the chicken, all of the browned bits on the bottom of the pan adds so much extra flavor.
- If your chicken stew becomes too thick add in 1/4 cup of chicken stock at a time until you reach your desired consistency.
Recipe Faq's
A chicken soup has much more broth than stew. A stew tends to be thicker in consistency and typically contains potatoes.
Yes for a quick short cut add in some rotisserie chicken or leftover chicken from my Slow Cooker Garlic Butter Chicken.
Yes, it can! Brown the chicken in a skillet then transfer everything to a slow cooker make sure to get any brown bits in the skillet from cooking the chicken it has loads of flavor. Cook on high 3-4 hours or 6-8 on low. If made in a slow cooker I recommend using Yukon gold or red potatoes they hold their shape better for long cooking times.
Yes! Place cooled chicken stew into freezer-safe air-tight containers and freeze for up to 3 months.
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One Pot Chicken Stew
Ingredients
- 2 tablespoons olive oil
- 8 chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup onion, diced
- 1 cup carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1/4 cup all purpose flour
- 4 cups low sodium chicken stock
- 1 1/2 cups Russet potatoes, peeled and diced
- 1 cup green beans
- 1 cup frozen corn
- 1 cup frozen peas
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 cup heavy cream
Instructions
- Heat a dutch oven or large pot on medium-high heat add 1 tablespoon of olive oil and the diced chicken, salt and pepper and brown. Its okay if its not cooked all the way through then remove to a plate.
- Add in another tablespoon of olive oil and add the onions, carrots, celery, and garlic cook for about 3 minutes just to soften. Sprinkle in the all purpose flour and stir, cook for another minute.
- Pour in the chicken stock and potatoes, cover, and bring to a simmer, cook for 15 minutes stirring occasionally.
- Add in green beans, corn, peas, herbs, and chicken. Stir, cover and bring back to a simmer.
- Remove the lid and stir in the heavy cream add more salt and pepper to taste and serve!
I haven't recipe tested this chicken stew in an instant pot.
How would you cook this in the instant pot?
We loved the chicken stew! Its creamy hearty and filling even better the next day!